Low-Fat Raspberry-Corn Muffins Recipe

Name: Low-Fat Raspberry-Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 1/2 cups all-purpose flour; 2 1/2 cups yellow cornmeal; 1 1/2 cups sugar; 1 tablespoon baking powder; 3/4 teaspoon salt; 2 cups low-fat buttermilk; 1/2 cup apricot nectar; 3 tablespoons grapeseed oil; 2 teaspoons vanilla extract; 1 teaspoon grated orange zest; 4 large egg whites; 2 cups frozen raspberries

Servings: persons

Cooking spray
1 1/2 cups all-purpose flour
2 1/2 cups yellow cornmeal
1 1/2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 cups low-fat buttermilk
1/2 cup apricot nectar
3 tablespoons grapeseed oil
2 teaspoons vanilla extract
1 teaspoon grated orange zest
4 large egg whites
2 cups frozen raspberries

1
Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners or 6-inch squares of parchment paper and mist with cooking spray.
2
(Use parchment paper if you want a more domed muffin; the batter will cling to the paper as it rises.)
3
Whisk the flour, cornmeal, 3/4 cup sugar, the baking powder and salt in a medium bowl.
4
In another bowl, whisk the buttermilk, apricot nectar, grapeseed oil, vanilla extract and orange zest until combined.
5
Beat the egg whites and remaining 3/4 cup sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 8 minutes.
6
Whisk the buttermilk mixture into the dry ingredients until just moistened.
7
Gently fold in the egg-white mixture until almost combined, then fold in the raspberries; do not overmix.
8
Divide the batter among the prepared cups (an ice cream scoop works well).
9
Bake until a toothpick inserted into a muffin comes out clean, 30 to 35 minutes.
10
Remove the muffins from the pan and cool on a rack.
11
Per muffin: Calories 293; Fat 5 g (Saturated 1 g); Cholesterol 3 mg; Sodium 338 mg; Carbohydrate 60 g; Fiber 3 g; Protein 7 g
12
Photograph by Stephanie Foley

1558

kcal

Calories

104

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cooking spray, 1 1/2 cups all-purpose flour, 2 1/2 cups yellow cornmeal, 1 1/2 cups sugar, and more.

Yes, Low-Fat Raspberry-Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low-Fat Raspberry-Corn Muffins

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